I've had my rangetop for over a year and I love the burners; but there are some problems. The simmer is a joke even after it was adjusted. I can bring water to a boil on simmer! So I just push the pot off to the side. Does anyone know if they made a fix for this? The other problem is the griddle. the sides are cold and the middle hot, so cooking pancakes or anything else on it means waiting till the middle is almost burned before you turn turn the pancake around to cook it evenly. Is there a fix for this or do I just have to deal with a bad design on both the simmer and burners? The simmer should have been designed to only light the center part of the burner. Did they even test this before they put it on the market?? I hope Trevor or someone else who is aware of this has some answers. I know that a year ago there was talk of a fix and never heard back about it. If nothing else they should make an iron plate to put over a burner so you can put something on a true simmer. My old Wolf burners also had a couple of heat rings, and on simmer only the middle ring was employed. For as much as I love the burners on this range top, if I had to do it over again with the problem with the simmer and the griddle (which also sticks by the way which my Wolf didn't), I would buy the Wolf range top. Capital Culinaria has a chance to really fix their product and I hope they do. The materials used are of a high caliber and those burners are to die for if they could get that simmer issue re-designed, and the uneven heating on the griddle fixed.

35 degrees off is a little high, give me a call and I will let you know the best thing to do.

David, I posted another message re calibrating your CC ovens, not sure where it went... Ask Capital to give you instructions on calibrating your oven, you should not have to mentally calibrate your temperature setting each time you use an oven. My repair tech calibrated my oven. He removed the oven knob and used a flat heat screwdriver to turn a set screw in the shaft. Put your thermometer in the oven, a remote temperature probe like you would use to keep track of temp on a roast would be good. Turn your oven on, and track the cycling of the temp. You will need to turn the screw in the shaft to adjust the temp up or down. I don't remember which direction the tech turned it, but you could start with what the eHow article says, if you can't get specific info from Capital. You are aiming to have the set temp exactly in the middle of the temp range that the oven thermostat cycles to. If the temperature range is very large when the oven cycles on and off, you should talk to Capital about getting a new thermostat. After I go the new one, it cycled very tightly, about 10 degrees above and 10 below. I would think anything with 20 to 25 above and below to be acceptable. I certainly wouldn't be happy with 50 or 80 above or below (and some brands of ranges have thermostats that are that bad). But you will need a technician to install the new thermostat. It's not a simple install because it requires removing lots of stuff to get to where it goes. Good luck, Mary Ann

@wekick - thanks for the info. Commercial ranges - no thanks! They require a large gas line and more venting than I can have in my place, plus the always-on pilot. To say nothing of probably illegal. I like the way that unsealed burners work - I've been known to take the caps off of "regular" stoves in order to use my 33-year-old wok - and decided that since the pro-styles are available and hopefully refined by now, that's it time to spring for what I truly want. The first reviews I read about BlueStar were dated (I think) 2010 or so. Lots of complaints about the hot exteriors, uneven baking, etc. The most recent I've been able to find (2014-very early 2016) seem to show that improvements have been made and it's finally ready for prime time. I don't recall any complaints about the burners, though, except for an occasional rant about the igniters' fragility. The Culinarian reviews have been largely positive, and for some reason, I can't find much of anything about the Performer. As for my cookware, I have some tri-ply and have begun to pick up a piece of copper here and there. Because those are very dearly priced, I will be sticking mostly with the plied stuff. I have a few pieces of All-Clad that I've had for well over a decade and am very happy with. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea. And that's why the Performer and Culinarian are on the list. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea, which is why the Performer and Culinarian are on the list.